For the Goat Cheese Medallions:

Mix goat cheese and cream cheese in a stand mixer with a whisk attachment until well incorporated and smooth. 

Use a small ice cream scoop to portion the goat cheese mixture into a pan of flour and place in the refrigerator to chill for 30 minutes. Remove from the refrigerator and roll in the flour before shaping into small discs or cakes (similar to a crab cake). 

Next place the medallions in the egg wash and finally roll them in some panko breadcrumbs or any kind of breadcrumb. 

Shallow-fry the medallions at 350° or 375° until golden brown. Be careful not to leave in too long because the cheese will begin to ooze. 

For the Vinaigrette:

Using a blender or food processor blend the pistachios, Dijon mustard, warm water and pinch of salt/ pepper until smooth. Add honey and lemon zest/juice to the blender and continue blending. With the blender on high, slowly pour in the oil until the dressing is the consistency of a vinaigrette. The dressing will thicken once cooled in the refrigerator, but can be left at room temperature. 

Assembling the salad… 

We toss the vinaigrette with spring mix, thinly sliced red onion and cucumber before topping with the fried goat cheese medallions and crushed pistachios.